Empanadas de Panama

Name: Empanadas de Panama
Ingredients: 3 cups sifted flour; 1/2 cup chilled shortening; 1-1/2 tsp. salt; 5 tbsp. cold water; 1/2 cup chilled butter; 1 lb. ground beef; pork; 1 bay leaf; 1 md. onion, chopped; 2 cloves garlic, chopped; 1 sweet pepper, chopped; 1 tomato, peeled and chopped; 1 tbsp. capers (optional); 1/2 tsp. oregano; 1 hard boiled egg; 1 hot pepper; 10 stuffed olives, chopped; 1 sprig parsley; 4 tbsp. oil

19 ingredients

13 steps

Ingredients

3 cups sifted flour
1/2 cup chilled shortening
1-1/2 tsp. salt
5 tbsp. cold water
1/2 cup chilled butter
1 lb. ground beef
pork
1 bay leaf
1 md. onion, chopped
2 cloves garlic, chopped
1 sweet pepper, chopped
1 tomato, peeled and chopped
1 tbsp. capers (optional)
1/2 tsp. oregano
1 hard boiled egg
1 hot pepper
10 stuffed olives, chopped
1 sprig parsley
4 tbsp. oil

Directions

1

Sift flour and salt in a bowl and cut in shortening and butter until it resembles coarse cornmeal.
2

Add water and mix.
3

Put dough in refrigerator for an hour.
4

Roll dough very thin on lightly floured board.
5

Cut with biscuit or cookie cutter (use saucer for large ones).
6

On each round put a little filling.
7

Moisten edges of dough with water; fold over and flute edges.
8

Brush tops with beaten egg.
9

Bake in 425F oven about 10-12 minutes or until golden brown.
10

Put oil in frying pan and fry meat a little, stirring with a fork to break it up.
11

Add rest of ingredients and simmer for half an hour.
12

Salt to taste.
13

If desired all ingredients can be put into a blender and mixed thoroughly before adding to the meat.